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1 c. beef broth
1 c. chicken broth
1 tbsp. chopped green onions
1 tbsp. soy sauce
1 bay leaf
3 black peppercorns
1/2 tsp. dried thyme
1/8 tsp. dried oregano
1 tbsp. cornstarch
1 1/2 tbsp. water
1/2 lb. unpeeled, med. size shrimp
1 tbsp. olive oil
1/2 lb. beef tenderloin, cut into 1" strips
3/4 c. fresh broccoli flowerets
1/2 c. sliced zucchini
1/2 sweet red pepper, cut into thin strips
1/2 c. sliced fresh mushrooms
1/2 c. snow peas
Hot cooked rice

Combine first 8 ingredients in a medium saucepan, and bring to a boil; reduce heat and simmer 30 minutes. Remove from heat and pour liquid through a wire mesh strainer into a 2 cup liquid measuring cup, discarding solids. Return broth mixture to saucepan.

Combine cornstarch and water, stirring until smooth; stir into broth mixture, and bring to a boil. Cook 1 minute; remove from heat. Set broth mixture aside. Peel and devein shrimp; set aside.

Heat olive oil in a cast-iron wok 10-15 minutes or until hot. Add shrimp, beef and broccoli; cook 1-2 minutes, stirring constantly. Add zucchini and remaining vegetables; cook 2 minutes, stirring constantly. Add broth mixture and cook until thoroughly heated. Serve over rice. Yield: 4 servings.

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